Runner’s Ginger Molasses Granola

This granola is jam-packed with goodness and easily digested energy. It is an ideal pre-run snack, and pairs well with many post-run options for recovery and replenishing energy stores. It’s got complex carbohydrates to help keep you energized longer with a steady blood sugar rise, healthy fats, and uses natural sugars.



Pre-Run Ideas

  • Handful of granola on its own, or paired with a spoonful of peanut butter.

  • Yogurt/smoothie bowl, milk, or oatmeal with granola on top.


Post-Run Ideas

  • Full-fat or Greek Yogurt bowl with granola, peanut butter, fruit (this is my personal favorite!!)

  • Dairy milk or Soy milk bowl with granola, nut butter, fruit

  • Fruit Smoothie with nut butter/protein powder/seeds and handful of granola on top

  • Hard-boiled or fried egg(s) with a side of yogurt/milk bowl with granola and fruit.


The other great thing about this recipe is that it is highly customizable. Use what you have on hand to make your own granola to fit your preferences.

For example, if all you have on hand is pumpkin seeds or cashews, use those instead of the nuts/seeds in the recipe. If all you have are chia seeds and not flax - use chia! And if you don’t have any seeds - you don’t have to add them! Some other things I like to add;

  • Dried fruit: chopped dates, raisins, blueberries, cherries

  • Nuts: cashews, pumpkin seeds, almonds, hazelnuts

  • Sub 1 cup of the oats for dried, uncooked quinoa for extra crunch

  • Sub molasses for maple syrup


Runner’s Ginger Molasses Granola Recipe:



Ingredients:

  • 3 Cups Old-Fashioned, Dried Oats

  • 1 Cup Unsweetened Coconut Flakes

  • ¼ Cup Sunflower Seeds

  • ¼ Cup Walnuts

  • 1 Tbsp. Flax Seed

  • 2 Tsp. Ground Cinnamon

  • 2 Tsp. Ground Ginger

  • 1 Tsp. Fine Salt

  • ⅓ Cup Coconut Oil

  • ¼ Cup Molasses

  • ¼ Cup Honey

Directions:


  1. Wash hands thoroughly.

  2. Preheat oven to 275℉

  3. Using a large mixing bowl, combine Oats, Coconut Flakes, Sunflower Seeds, Walnuts, Flax Seed, Cinnamon, Ginger and salt. Mix until combined.

  4. On the stove on medium heat, use a sauce pan and place coconut oil, molasses and honey into the pan, and stir until ingredients are evenly mixed and heated through. OR using a microwave safe bowl, place coconut oil, molasses and honey and heat in 30 second intervals until heated and evenly mixed.*

  5. Pour wet ingredients into the dry ingredients, using a spatula mix until evenly combined.

  6. Place granola into the pan with parchment paper.

  7. Cook at 275℉ for ~45 minutes or until granola is brown/golden on top.**

  8. Let granola completely cool until placing into a separate container. This should last in a properly sealed container for a couple weeks (if it lasts that long!).


*You will know the coconut oil and molasses and honey are heated through when the coconut oil becomes completely liquid and is indistinguishable from the molasses/honey. In my own kitchen, I opt for using the microwave, mostly because it is quicker and an easier clean up.

**If you want larger chunks of granola, do not remove from the oven during the entire cooking period. If you want smaller chunks of granola, take out every 15 or so minutes and stir.


This recipe was adapted from Ginger-Molasses Granola by Run Fast, Eat Slow.


If you make it, let me know what you think! I'd love to hear from you!


Maddi Osburn RDN LD

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